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No Bake Caramel Bars

These no bake caramel bars are a quick, indulgent treat that require no oven or stovetop. Made with a buttery graham cracker crust, a gooey caramel layer, and a chocolate topping, they offer a satisfying crunch and melt-in-your-mouth texture in every bite. Perfect for chaos-filled weeknights or unexpected sweet cravings, they come together effortlessly with pantry staples.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 3 hours 10 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup unsalted butter melted
  • 1 1/2 cups graham cracker crumbs or digestive biscuits, crushed fine
  • 14 oz sweetened condensed milk
  • 1/4 cup caramel sauce warm for easy pouring
  • 1/4 teaspoon sea salt
  • 1/2 cup chocolate chips dark or milk, melted or semi-melted
  • Optional chopped nuts pecans or walnuts, toasted

Equipment

  • 9x9 inch pan
  • parchment paper
  • Microwave or saucepan
  • Spatula
  • Knife

Method
 

  1. Line your 9x9 inch pan with parchment paper, leaving some overhang for easy removal.
  2. Melt the butter in a microwave-safe bowl or small saucepan until it's just bubbling and fragrant.
  3. Pour the graham cracker crumbs into the melted butter and stir until the mixture is evenly coated and starts to stick together.
  4. Press this buttery crumb mixture firmly into the prepared pan to create an even crust. Chill in the fridge for 15 minutes to set.
  5. Meanwhile, gently warm the sweetened condensed milk and caramel sauce together in a saucepan or microwave until smooth and glossy, about 3-4 minutes. Stir frequently to prevent sticking.
  6. Pour this caramel mixture over the chilled crust, spreading evenly with a spatula. Return the pan to the fridge and chill for at least 2 hours, or until the caramel is firm and set.
  7. Once the caramel layer is firm, melt the chocolate chips in short bursts in the microwave, stirring in between, until smooth and shiny.
  8. Spread or drizzle the melted chocolate over the caramel layer, smoothing out with a spatula for a glossy finish. Sprinkle with sea salt or chopped nuts if using.
  9. Gently press nuts into the chocolate if desired, then refrigerate for another 30 minutes to set everything completely.
  10. Using the parchment overhang, lift the bars out of the pan and cut into squares with a sharp knife. Serve immediately or store in an airtight container in the fridge for up to 5 days.

Notes

For best results, ensure each layer is chilled until firm before proceeding. You can customize toppings with additional chocolate, nuts, or a sprinkle of sea salt for added flavor.